These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

Preparation

1. Preheat oven to 350ºF. Lightly spray a 9×5-inch bread pan with nonstick cooking spray.
2. For the bread, in a medium bowl, whisk together flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, carefully whisk together buttermilk, egg, and applesauce. Add dry ingredients to wet ingredients and stir until just combined. Fold in apples.
4. For the swirl, in a small bowl, stir together sugars, cinnamon, nutmeg, ginger, and allspice.
5. Pour a third of the batter into the bottom of prepared bread pan. Sprinkle with a third of the swirl mixture. Repeat with remaining batter and swirl mixture.
6. Carefully swirl a knife through the batter crosswise.
7. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean.
8. Allow bread to cool for 20 minutes before turning out onto a wire rack.
9. For the glaze, stir together confectioner’s sugar and milk. Drizzle glaze over warm bread. Serve.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.